• 4 oz. (120 g.) flour
• salt
• 2 egg whites

Sieve the flour and a pinch of salt into a basin containing the egg yolk. Add the melted butter and warm water and beat until a smooth paste is obtained. Beat the mixture very well indeed. Allow to get perfectly cold. Just before using stir in the whisked egg whites. This gives a crisp casing which stands away from the filling and is very fluffy. Some traditional recipes omit the yolk and use s